cups spinach leaves, loosely packed and coarsely torn
NUTRITION INFO
Serving Size: 1 (530) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 212.4
Calories from Fat 126 g59 %
Total Fat 14 g21 %
Saturated Fat 1.9 g9 %
Cholesterol 0 mg
0 %
Sodium 1194.6 mg
49 %
Total Carbohydrate
20.6 g
6 %
Dietary Fiber 2.8 g11 %
Sugars 1.6 g6 %
Protein 2.9 g
5 %
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DIRECTIONS
Place dried tofu sticks in large, wide bowl. Cover with warm water and let soak 15 minutes. Drain then squeeze out excess water. Chop dried tofu sticks into 2 inch lengths. Set aside.
Heat oil in medium, heavy stockpot over medium-high heat. Add dried tofu sticks and cook, stirring, for 2 minutes. (Reduce heat if they start sticking.)
Add ginger, salt, Sichuan pepper and cumin. Cook, stirring, for 1 minute.
Add potatoes and cabbage. Cook, stirring often, for 2 minutes or until cabbage begins to wilt. Stir in 2 cups water and chili paste.
Bring to boil. Cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. Add 4 cups water.
Bring back to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
Add spinach. Cook, stirring occasionally, just until wilted and tender.
Serve with dark barley bread and sharp cheese (Western style).